Veal with pesto butter beans and roasted jacket potato
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This is a classic mix of old and new. The veal, peas and potato are paired with Italian pesto and radicchio.
Ingredients
Sebago potato
800 g, (4x200g)
Veal cutlet or chop, raw
480 g, (buy 4x 150g), fat trimmed
Yellow string beans
400 g, (butter beans), trimmed
Frozen green peas
2 cup(s), (60g)
Basil pesto
1 tbs, (ready-made)
Extra light sour cream
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Using a fork, pierce each potato all over. Microwave on high (100%) for 4 minutes or until just tender. Place on the tray and bake for 20 minutes.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the veal cutlets for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3
Steam the beans and peas for 3 minutes or until tender. Add pesto and toss to coat.
4
Place the potatoes on serving plates. Cut a small cross in the top of each potato and press to open. Top with the sour cream. Add the veal cutlets and pesto beans and peas.
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